An excellent Source of Nutrition 

Bunashimeji is not only flavorful but also high in nutrition. A single package of Bunashimeji provides a significant source of Pantothenic Acid (15% RDV), Riboflavin (15% RDV), Thiamin (10% RDV) and Potassium (8% RDV). It is also cholesterol and sodium free in addition to low in calories. 

Buna Shimeji

High in

  • Pantothenic Acid
  • Riboflavin
    170 mcg
  • Potassium
  • Thiamin
  • Niacin

Low in

  • Cholesterol
  • Sodium
  • Calories

* RDV – the recommended daily value based on a 2,000-calorie diet. / Serving size: 3.5 oz (100g)


Other Nutrients & What are they?

Vitamin D 1.3 mcg 6%  RDV   Dietary Fiber 0g 0%  RDV
Protien  2g  –   Vitamin B2 0.27mg 15%  RDV
Vitamin C 3g 2% RDV   Niacin 0.67mg 4%  RDV
Niacin 670mcg 4% RDV   Iron   8% RDV
Vitamin B6  104mcg 6% RDV        
Folate   9.1mcg DFE 2% RDV        
Ornithine  116mg          

Mushrooms are the only produce that contains Vitamin D.

According to The National Institutes of Health (NIH), Vitamin D is a nutrient that is important for promoting overall health and is especially important in developing and maintaining strong bones.

Buna ShimejiIMG_0464

Taste / Flavor

Bunashimeji is a very popular mushroom in Japan. It is called “Beech Mushrooms” because they often grow on fallen beech trees. Wikipedia Shimeji/ Hypsizygus tessellatus

Bunashimeji has a nutty, buttery flavor, and a firm, crunchy texture. These mushrooms also grow in clusters and produce tender caps. Our Brown Beech mushrooms have been formulated to lessen the bitterness of traditional Bunashimeji. Still, western palettes will probably best enjoy Brown beech mushrooms after cooking, which mellow the flavor. Try this specialty mushroom baked, steamed, or sauteed in olive oil.


USDA Organic

Hokto’s Kinoko is Clean and Ready-to-Cook

Eat Bunashimeji in clusters or individually separated. Simply trim off the base of the cluster and they are clean and ready-to-cook. Hokto’s kinoko do not need to be washed or rinsed because they are cultivated in a soil-free, clean environment and are 100% USDA Organic. To get the most out of Hokto’s Kinoko, always cook them before consuming. Our kinoko should not be served raw.

Why Hokto Kinoko is good for you

How to prepare Bunashimeji

How to cook Bunashimeji
How to cook Bunashimeji
How to cook Bunashimeji
How to cook Bunashimeji

Remove the base

First, separate the mushroom into two halves (image 1), then cut the base off creating the letter  "V", making sure not to cut off any part of the mushroom that is edible (image 2). Make sure to pick Bunashimeji with thick stems.

Chop Bunashimeji up for greater umami

It is best to separate and chop up Bunashimeji to maximize its umami. When cooking a soup, add the mushrooms before the water boils, this will allow for the release of its maximum flavor. 

Don’t over chop your mushroom

Separate the mushrooms into halves, remove the base, and start cooking! Feel the crispy texture, and even if you overcook the mushroom, it will not become soggy.

Separate before cooking

It is usually best to separate Bunashimeji into a bite-size portions making it easier to cook and eat. In addition, by separating them individually, you will increase the volume of for a dish.


Bunasimeji Recipes

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Frequently Asked Questions


In the wild, Bunashimeji mushrooms have a strong bitter taste, but Hokto mushrooms are developed to be less bitter.  In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition.


Individual mushrooms sometimes have different colors, Colors can sometimes vary from being whitish to blackish. The color of the Mushroom does not affect the taste or quality.

Read All Questions


As part of missions, our mushroom research center is dedicated to scientificaly unraveling the beneficial pharmacological effects of mushrooms in order to put them to use in promoting and maintaining healthy lifestyles.

Research Lists